Chicken Pot Pie

This has to be one of my favorite foods.  Good thing it's so easy to make!  I almost exclusively use shortcuts in this tasty, comfort food classic.  I love buying a grocery store rotisserie chicken for one dinner, then using the leftovers in pot pie the next night!

Ingredients:
store-bought pie crusts
chicken, cooked and cubed (whatever chicken is leftover from the night before!)
one can Veg-All (any can of mixed veggies, or whatever veggies are leftover in your fridge)
1 1/2 cup chicken broth
2 tablespoons flour
thyme
salt
pepper

Directions:

Preheat oven to 475*

Unroll first pie crust into pie dish

Drain veggies and spread onto pie crust

Sprinkle 1-2 teaspoon flour over top

Add salt, pepper and thyme to taste

Spread cubed chicken over veggies

Sprinkle remaining flour over top

Add salt, pepper and thyme to taste (too much s&p is bad; no such thing as too much thyme! Pun intended.)

Pour chicken broth over top, making sure it doesn't spill over the edge of the pie crust.  (You probably don't need the full amount)

Unroll second pie crust over top, and crimp edges.

Bake at 475* for fifteen minutes.

Reduce heat to 375* and bake for 20-30 minutes, till crust is brown and gravy is bubbly.  Let sit five minutes before serving.

*As a side note, if you roast your own chicken the night before, you can substitute leftover gravy for the chicken broth and flour.  You can also use a jar of canned gravy (my mom's choice), or make a white sauce.  The broth/flour mix just happens to appeal to my lazy, shortcut nature!  Enjoy!